California Breakfast Burrito
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.



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Ingredients
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    4   servings 
    Mama Lupe's Low Carb Tortilla
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    1   tablespoon 
    canola oil
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    3   
    green onions, chopped
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    4   ounces 
    green chili pepper
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    1   
    medium tomato
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    8   
    large eggs
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    1/8  teaspoon 
    cayenne pepper
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    2   tablespoons 
    fresh cilantro
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    2   ounces 
    Tomatillo Salsa (see recipe)
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    1/2  cup 
    cheddar cheese
Atkins Tomatillo Salsa
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    1   pound 
    fresh chopped/diced tomatillos
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    1/2  
    red, fresh, small, whole onion
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    3/4  cup 
    fresh cilantro leaves
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    2   tablespoons 
    fresh lime juice
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    2   tablespoons 
    extra virgin olive oil
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    1   
    fresh jalapeno chili pepper
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    1/2  teaspoon 
    table salt
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    1/2  teaspoon 
    ground black pepper


Directions
1.
Heat oven to 325 degrees F.
2.
Wrap tortillas in foil and heat in oven 5-10 minutes.
3.
In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt, and pepper. Saute 3 minutes.
4.
Push mixture to side of pan. Add eggs and cayenne to skillet. Cook, 1-2 minutes, stirring occasionally with rubber spatula, until soft, creamy curds form.
5.
Stir vegetable mixture into eggs.
6.
Divide mixture among warm tortillas, sprinkle with cilantro, one tablespoon of salsa, and 2 tablespoons cheese. Roll up tortillas.
Note:

1.
Use 1/4 cup total of the recipe for Atkins Tomatillo Salsa (see recipe).
Atkins Tomatillo Salsa
1.
Break out of your red salsa rut! This green salsa is tangy and slightly spicy and has a bit of crunch too. If you haven't experimented with tomatillo, a member of the tomato family that's particularly low in carbs, this is a good first recipe to try. Be sure to wear gloves and don't touch your eyes as (or after) you chop up and de-seed the jalapeno pepper.
2.
Mix tomatillos, onion, cilantro leaves, lime juice, olive oil, jalapeno, salt, and black pepper in a medium bowl. Let stand for 30 minutes to allow flavors to blend. Serve chilled or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.
3.
Nutritional Information for Atkins Tomatillo Salsa: Net Carbs: 2.5 grams, Fiber: 1.0 grams, Protein: 0.5 grams, Fat: 3.5 grams, Calories: 41

Nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 21, fiber (g) 6, pro. (g) 22, Percent Daily Values are based on a 2,000 calorie diet
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